文献类型：期刊文献

英文题名：Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile

作者：Liu, Qingguan[1,2,3,4,5];Tan, Li[1,2,3,4,5];Hong, Pengzhi[1,2,3,4,5];Liu, Huanming[1,2,3,4,5];Zhou, Chunxia[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Marine Food, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Modern Agr Sci & Technol Innovat Ct, Zhanjiang 524088, Peoples R China;[5]Southern Marine Sci & Engn Guangdong Lab Zhanjiang, Zhanjiang 524088, Peoples R China

年份：2024

卷号：21

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001184945900001)、、EI(收录号：20240815577684)、Scopus(收录号：2-s2.0-85185176965)、WOS

基金： Qingguan Liu designed the study and drafted the original manu- script. Li Tan, Pengzhi Hong, and Huanming Liu collected test data and carried out the formal analysis. Chunxia Zhou contributed materials and funding. This work is supported by Science and Technology Planning Project of Guangdong Province (2015A020209168, 2017A020208067) , Inno- vation and Development Project about Marine Economy Demonstration of Zhanjiang City (XM-202008-01B1) . The authors sincerely thank the anonymous reviewers for their valuable comments that have led to the present improved version of the original manuscript. In addition, the authors thank Jiali Chen for her technical support.

语种：英文

外文关键词：Tilapia protein; Soybean protein; Protein co-precipitates; Physicochemical properties; Nutritional quality; Proteomic analysis

外文摘要：The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 C-o, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC2:1 and TSPC1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. The in vitro protein digestibility and protein digestibility corrected amino acid scores of TSPCs were also higher than that of SPI. SDS-PAGE revealed that TSPCs contained protein subunits from TPI and SPI. Moreover, the lysine-toarginine ratio and beta subunit were greatly correlated with protein digestibility with correlation coefficients of -0.962 (P < 0.01) and -0.971 (P < 0.01), respectively. Compared to SPI, TSPCs displayed a lower lysine-toarginine ratio and beta-conglycinin content, which improved its digestibility. Proteomic analysis indicated that TSPC1:1 had 989 unique proteins, which gives TSPCs enhanced biological properties compared to TPI and SPI, allowing them to participate in a broad range of biochemical metabolic and signal transduction pathways. The study would advance the utilization of mixed proteins toward exceptional food industry applications.